Best Practices 02 PILLAR
CONTINUED
DISTRICT HIGHLIGHT:
NYC DEPARTMENT OF EDUCATION
IN THE NEWS:
New menu options on offer at the city’s school food test kitchen
story quote:
“Everything on the menu, the students have had to say, yes we like it, and if they don’t — we have to go back to the drawing board and figure out why,” said Lisa Davis, coordinator of kitchen learning and development for the DOE’s Office of Food and Nutrition Services, or OFNS. Story highlights: The city has a test kitchen where it tries out new recipes for school cafeterias The dishes, like pineapple medley rice and kidney bean rajma, have to receive approval from student tasters before they’re put in schools The menu included dumplings, a kidney bean rajma served with naan, and jollof cauliflower, a play on the Nigerian dish jollof rice
*Credit: Full story originally featured on Spectrum News NY 1
CLICK HERE to read the full story
DISTRICT HIGHLIGHT:
ORANGE COUNTY PUBLIC SCHOOLS
‘Pay For Performance’ program This bonus plan was created to award Food Service Managers that exceed or meet specific site goals. Managers assigned to a permanent school are eligible to participate. Throughout the year, participating managers are evaluated on the following key performance indicators: FROM THE DISTRICT:
This best practice won the USFA Innovation Award at the fall member meeting.
Participation Onsite Food Cost
Health Department Inspections Training and Development of self Training and Development of staff
The KPIs are weighted and managers receive an overall score for their performance. Incentives are determined based on prior year’s budget and distributed according to overall scores, with managers receiving 100%, 67%, 27% or 0% of the allotted dollar amount.
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Best Practices
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